Today I’m delighted to welcome back Chloe from The Loveliest Food to the Blog. Chloe is our resident food expert and has been cooking up a storm in the kitchen for us. Last time she showed us how to make these amazing white chocolate and raspberry blondies which I actually made myself, they were delicious, so I urge you to go and try them out for your self! Todays recipe is another tasty idea, this time a main and the perfect dish for entertaining or having at home in the week. I may have to try this one as well!
I’ll pass you over to Chloe…..
When we have friends over for dinner I want the evening to be relaxed, sociable and delicious. Usually this involves a big pot of something lovely in the middle of the table and everyone digging whilst we chat away.
This salmon tagliatelle recipe is one of these go-to dishes. It’s reasonably quick and simple to cook whilst you enjoy the first glass of wine, particularly if you do all the prep beforehand!
Ingredients (to feed 4 people):
- 3 x Salmon fillets
- Olive oil
- Salt & Pepper
- 1 packet of fresh Tagliatelle
- 1 small head of broccoli, chopped and washed
- A good handful or two of frozen petit pois
- Swiss bullion powder to make up 1 pint of vegetable stock
- 1 bunch of sliced spring onions, thinly sliced
- 1 x 500ml tub of half-fat crème fraiche
- Zest of 1 lemon
- A good handful of fresh chopped parsley plus extra to serve
- 1 heaped tsp of mustard
- A nice big handful of grated cheese plus extra to serve
STEP 1) In a large frying pan fry the salmon fillets in a little olive oil and plenty of seasoning, turning every now and then to cook all the way through and ensure the outside is an even golden brown
STEP 2) Meanwhile cook the tagliatelle in salted water according to the packet instructions then drain
STEP 3) In a separate small saucepan boil the broccoli and peas in vegetable stock for a few minutes, or until just soft
STEP 4) Once cooked break up the salmon fillets up into bite size pieces with a fork then to the pan add the spring onions, crème fraiche, lemon zest, chopped parsley, mustard, grated cheese and a tablespoon or two of the vegetable stock from the vegetable pan (just enough to loosen the sauce a little)
STEP 5) Add in the drained tagliatelle and vegetables then give everything a good mix together
STEP 6) Sprinkle with chopped parsley and tuck in!
- Do you have any go-to entertaining dishes like this? I’m always on the look out for new ideas so drop a comment below if you have any good links to share…